Description
Samosa Chaat is a vibrant and flavorful Indian street food dish that combines crispy samosas with spiced chickpeas (ragda), tangy pickled onions, creamy Greek yogurt, and a medley of chutneys and fresh garnishes. This quick 30-minute recipe brings together a delightful mix of textures and bold flavors, perfect for a satisfying snack or light meal for two.
Ingredients
Scale
Samosa and Chickpeas
- 4 vegetarian samosas (store-bought or homemade)
- 1 cup cooked chickpeas (ragda)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- ¾ teaspoon ground turmeric
- ½ teaspoon chili powder
- 1½ teaspoons ground cumin
- 1 teabag (for additional flavor)
- Salt, to taste
Onion Pickle
- 1 small red onion, finely sliced
- 1 large lemon, juiced
- Pinch of salt
Toppings and Garnishes
- 200–300 ml Greek yogurt, whisked
- 3–4 spring onions, finely chopped
- Handful of fine sev or Bombay mix (optional)
- Fresh coriander leaves, chopped
- Tamarind chutney, to taste
- Green chutney, to taste
- Pomegranate seeds (optional, for garnish)
Instructions
- Prepare the Onions: Place the finely sliced red onion in a heatproof bowl of just-boiled water and let it sit for 10 minutes to mellow the sharpness. Drain well and toss with lemon juice and a pinch of salt, then set aside to marinate.
- Cook the Spiced Chickpeas: Heat the vegetable oil in a medium saucepan over medium heat. Add the cumin seeds and wait until they sizzle and release their aroma. Add the cooked chickpeas, salt, ground turmeric, chili powder, ground cumin, and the contents of the teabag. Stir well, then simmer on low heat for about 15 minutes to let flavors infuse. Gently mash some chickpeas to develop a sauce-like consistency while leaving some whole for texture.
- Assemble the Chaat: On a serving platter, break the samosas into bite-sized chunks. Spoon the warm spiced chickpeas over the samosas evenly. Drizzle generously with the whisked Greek yogurt and top with the pickled red onions for a refreshing contrast.
- Garnish and Serve: Sprinkle the chopped spring onions, fresh coriander leaves, and sev or Bombay mix over the top for crunch and flavor. Add tamarind chutney and green chutney to taste for tanginess and heat. Optionally, garnish with pomegranate seeds to add bursts of sweetness and color. Serve immediately to enjoy the variety of textures and the lively flavor profile.
Notes
- Using store-bought samosas is a convenient option, but homemade samosas will add an authentic touch.
- The teabag enhances the flavor of the ragda but can be omitted if preferred.
- Adjust the chili powder and chutneys to your spice and taste preferences.
- The soaking of onions reduces their sharp bite and adds a tangy crunch to the dish.
- Serve the chaat immediately once assembled to preserve crispiness and freshness.
